Sourdough Rye with Raisins and Walnuts

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    26

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Rye Bread has a Light Texture, and the raisins and walnuts give it a delightful flavor. The walnuts can be increased to 20% of the flour weight for a fuller-tasting bread.

Pre-Fermented Flour: 30%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 13 lb 6.5 kg 1 lb, 4.8 oz 65 %
Medium Rye Flour 7 lb 3.5 kg 11.2 oz 35 %
Water 13.6 lb 6.8 kg 1 lb, 5.8 oz 68 %
Salt .36 lb .18 kg .6 oz 1.8 %
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5 %
Raisins 2.5 lb 1.25 kg 4 oz 12.5 %
Walnuts 2.5 lb 1.25 kg 4 oz 12.5 %
Total Yield 39.26 lb 19.63 kg 3 lb, 14.6 oz 196.3 %

Sourdough

Medium Rye Flour 6 lb 3 kg 9.6 oz (2⅜ cups) 100 %
Water 4.8 lb 2.4 kg 7.7 oz (1 cup) 80 %
Mature Sourdough Culture .3 lb .15 kg .5 oz (1 T + 2 tsp) 5 %
Total 11.1 lb 5.55 kg 1 lb, 1.8 oz

Final Dough

Bread Flour 13 lb 6.5 kg 1 lb, 4.8 oz ( cups)
Medium Rye Flour 1 lb .5 kg 1.6 oz ( cup)
Water 8.8 lb 4.4 kg 14.1 oz ( cups)
Salt .36 lb .18 kg .6 oz (1 T)
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry ( tsp)
Sourdough 10.8 lb 5.4 kg 1 lb, 1.3 oz (all of above minus 1 T, 2 tsp)
Raisins 2.5 lb 1.25 kg 4 oz (¾ cup)
Walnuts 2.5 lb 1.25 kg 4 oz (1 cup)
Total 39.26 lb 19.63 kg 3 lb, 14.6 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients except the raisins and walnuts to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed and about 3 minutes on second, achieving a well-developed gluten structure. Add the raisins and walnuts and mix on first speed just until they are uniformly dispersed in the dough. Desired dough temperature: 78° to 80°F.
  3. BULK FERMENTATION: 1 hour.
  4. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
  5. FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F.
  6. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 430°F and bake for 20 to 25 minutes. The raisins will cause the dough to darken, so the bake is finished at 430°F. If the bottoms of the breads are coloring too quickly, transfer the breads to sheet pans to finish the bake.

Variation

A sweeter version of this bread can be made by eliminating the walnuts entirely and increasing the percentage of raisins to 22 to 25 percent. In this case, lower the oven temperature to 420°F after 15 or 20 minutes to prevent too much coloration from the sugars in the raisins. Another variation replaces the raisins used in the original formula with 22 to 25 percent currants.